Pork and Sauerkraut is a classic dish that holds a special place in many households, especially during the colder months. This simple yet robust meal is not just a staple in German cuisine but also a cherished comfort food in many American homes. The combination of tender pork and tangy sauerkraut creates a savory flavor profile that warms the soul.
Ingredients
Scale:
3-4 pounds pork shoulder (or pork butt), trimmed and cut into large chunks
2 tablespoons vegetable oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 (32-ounce) jar or can of sauerkraut, drained and rinsed
1 large onion, sliced thinly
2 apples, peeled, cored, and sliced
1 cup chicken broth (or water)
1 tablespoon caraway seeds (optional)
1 tablespoon brown sugar (optional)
Instructions
Season the pork chunks evenly with salt, pepper, garlic powder, and onion powder. Let it sit for about 15 minutes.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the seasoned pork pieces and sear them on all sides until they are deep brown, about 5-7 minutes.
Remove the pork from the skillet and set aside. In the same pot, add the sliced onions and cook until translucent, about 3 minutes. Then, add the drained sauerkraut and sliced apples, stirring to combine.
Place the seared pork back into the pot and pour in the chicken broth. Sprinkle in the caraway seeds and brown sugar if using. Bring to a simmer.
Cover the pot and reduce the heat to low. Allow the dish to cook for at least 2-3 hours, or until the pork is fork-tender.
Once the pork is tender, taste the sauerkraut mixture and adjust the seasoning with more salt, pepper, or sugar if necessary.
Shred the pork with two forks or serve the chunks whole, accompanied by the sauerkraut mixture. Pair with crusty bread or mashed potatoes.
